This is great even with vanilla ice cream. Serve with fresh raspberries over a cool pannacotta or fresh peaches.
- 1 quart fresh raspberries, pureed
- 1/4 cup red currant jelly
- 2 tsp. cornstarch
- 2 tbsp. water
- sugar to taste
- Kirsch to taste
Combine berries, and jelly in a saucepan, over low heat. Stir until the jelly has dissolved.
Now dissolve cornstarch in water and add to the mixture, stirring contantly untl smooth and clear.
Stir in the sugar and Kirsch. Yumm……